[2] In Vietnam, Chinese chestnuts which are grown in Trùng Khánh district, Cao Bằng province have highest quality with 3.3-5.4% glucose, 43.36–46.47% glucid, 1.16–2% lipid, 3.12–3.62% protein analyzed by Vietnam National Vegetable and Fruit Researching Institution in 1999.

[2] Chinese chestnut has been cultivated in East Asia for millennia and its exact original range cannot be determined.

In the provinces of Anhui, Fujian, Gansu, Guangdong, Guangxi, Guizhou, Hebei, Henan, Hubei, Hunan, Jiangsu, Jiangxi, Liaoning, Nei Mongol, Qinghai, Shaanxi, Shandong, Shanxi, Sichuan, Xizang, Yunnan, and Zhejiang, and also to Taiwan and Korea.

The species prefers full sun and acidic, loamy soil, and has a medium growth rate.

The results unfortunately were disastrous as the imported Asian species introduced blight to which C. dentata lacked any resistance.

The nuts are edible, and the tree is widely cultivated in eastern Asia; over 300 cultivars have been selected for nut production, subdivided into five major regional groups: Northern, Yangtze River Valley, Sichuan and Guizhou, Southern, and Southwestern.